Using your fingers and a thin knife, pull the roast apart along its natural seams.

Trim off any thick layers of fat and discard.

Carve the roast into approx. 2 inch pieces.

Position a rack in the lower third of your oven. Heat oven to 325 degrees.

Heat oil and add bacon, cooking until browned but not crisp, about 5-6 mins.

Remove to plate and reserve.

Season about one-third of the meat at a time with salt and pepper and add to pot. Arrange the cubes in a sparse single layer in pot to brown. Adjust the heat so the beef sizzles and browns but does not burn.

Cook until all sides are a rich brown, transfer to large plate and continue until all pieces are browned.

Now with pot over medium heat, add the shallots, season with a pinch of salt and several grinds of pepper, and saute until they begin to soften, about 2 mins.

Add the brandy and let it boil away. Add the tomato paste, garlic and herbes de Provence, stirring to incorporate, and saute for another minute.

Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge any drippings and bring to boil.

Pour in the liquid from the tomatoes, holding back the tomatoes with your hand.

Then one by one, crush the tomatoes with your hands into the pot.

Add the orange and lemon zest, and return the beef and any accumulated juices to pot.

Finally add the carrots, bring to a simmer, cover and slide into preheated oven.

Cook the stew, stirring every 45 minutes, until the meat is fork tender 2 to 2½ hours.

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About Pamela

I spend a lot of time thinking about food. That means tons of dreaming, planning, shopping, and creating in the kitchen. If you don't have the time to think about dinner, don't worry I have you covered. I have been working on it all day.